Hearty Bacon and Vegetable Soup
- Prep Time20 min
- Cook Time1 hr 55 min
- Total Time2 hr 15 min
- YieldServes 4
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 sticks celery, sliced thinly
- 1 leek, sliced
- 2 carrots, chopped roughly
- 1 pack of Farmland Foods bacon bones
- 420g tin chopped tomatoes
- ¼ cup each of marjoram, thyme and oregano leaves
- 1½ litres water
- 1 cup diced potato
- 420g tin cannellini beans, drained
- Salt and pepper to taste
- 1 cup baby spinach leaves
Method
1
In a large pot warm the oil. Add the onion, garlic, celery, leek and carrots cooking for 5 minutes or until starting to soften.
2
Add the hock, tomatoes, herbs and water bringing to a simmer for 1½ hours.
3
Add the potato and beans, continuing to cook for 20 minutes until softened. Remove the bones and using a fork, remove the meat, then return it to the pot and discard the hock.
4
Season with salt and pepper. Reheat the soup and just before serving add the spinach.
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